Eggplant Parmesan

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absolutely wonderful !!!

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OMG! I have never tried Egg Plant period! And for some reason decided to buy some and so I looked up Egg Plant Parmesan and decided on this one. FANTASTIC is all I can say. I tweaked my own tomato sauce a bit, but the Eggplant was awesome. Great job, you will defiantly impress your guests with this receipe.

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I made this for mothers day usuing my own sauce and got compliment after compliment. Everyone thought it was bought from a restuarant!! I stuck to my own sauce I have been making it for years and I have to say it is delicious!

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being italian and a very good cook I decided to try this out for a change. First comment is that it's time consuming. Sauce is pretty good but not as good as mine. I don't recommend making 3 layers, that's just to high. I think the mixture of cheeses makes it to rich. I like just mozzarella. I won't be making this again, I will stick to my own version. It's better then this. Saving the left over sauce for pizza sauce. Don't see any benefit in coating the eggplant in flour before hand either. Just a wasted step. I think it's better to lower the temp maybe to 350 and bake it for 45 minutes instead.

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It was delicious! Only used one eggplant, peeled it halfway and sliced it lengthwise, which was perfect for a 9x13 pan (feeds 6!. I used ready made italian bread crumbs and I used an italian blend of cheese, along with fontina, parmesan, and mozzarella. Put a few basil leaves on top for color. It was so tasty! Better than lasagna!

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Really good sauce recipe. I used a jar of roasted red peppers and it helped with time and energy. I also used an immersion blender to puree the sauce in the pan. I think that transferring it to a blender or food processor would have made a huge mess. Stacking the fried eggplant with sauce and cheese and then baking, takes away from the crunch of the breading a little. So next time, I'm not going to stack or bake. I am also not going to sauce the leftover fried eggplant. I'll keep the eggplant separate and then bake before serving to crisp it up again. Overall, really good recipe, just a few minor changes to suit my taste.

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Good recipe for both the sauce and eggplant. To lighten it up I baked the eggplants after breading them in 375F oven for 25min each side (sprayed each side lightly with olive oil. Good idea to make the sauce a day or so ahead of time, or this would take a long time from start to finish.

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Made this recipe for a party of 12 along with a lasagna. Everyone kind of sneered when we said eggplant but after the dinner was over, the Eggplant Parmesan was gone. I was amazed at how good this tasted. Highly recommended!! Worth the effort.

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Recipe is a bit involved but well worth it! First time attempting eggplant parmesan and it tastes delicious. Recommend making the sauce the day before; doing both on the same day may be overwhelming. Will definitely try it again.

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this very good.but you might change a few things for your own taste.have fixed it about 25 times